Description

These individual hand pies feature a golden, flaky pastry crust encasing a warm, tender apple filling. The apples are gently spiced with cinnamon and nutmeg, offering a balance of sweet and tart flavors. Each pie is baked to a rich golden brown and finished with a delicate sugar topping, providing a subtle textural contrast.

Ingredients

Scale

**For the Dough:**
2 ½ cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, very cold and cubed
½ cup ice water (plus more if needed)
**For the Filling:**
3 medium apples (about 3 cups diced), such as Granny Smith or Honeycrisp
¼ cup granulated sugar
2 tablespoons brown sugar, packed
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
**For Assembly:**
1 large egg, beaten with 1 tablespoon water (egg wash)
2 tablespoons granulated sugar, for sprinkling

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Instructions

**Prepare the Dough:** In a large bowl, whisk together the all-purpose flour and salt. Cut in the very cold, cubed butter using a pastry blender or your fingertips until pea-sized crumbs form. Gradually add the ice water, mixing until the dough just comes together. Divide the dough in half, flatten each half into a disc, wrap in plastic, and chill for at least 1 hour.
**Make the Filling:** Peel, core, and dice the apples into small, uniform pieces. In a medium bowl, combine the diced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir well to ensure the apples are evenly coated.
**Assemble the Pies:** On a lightly floured surface, roll out one disc of chilled dough to approximately 1/8-inch thickness. Using a 4-inch round cutter, cut out circles. Gather any dough scraps, re-roll them, and cut additional circles. Repeat this process with the second dough disc.
**Fill and Seal:** Place about 1 to 2 tablespoons of the apple filling onto one half of each dough circle, leaving a small border around the edge. Fold the other half of the dough over the filling to create a semi-circle. Press the edges firmly to seal, then crimp them decoratively with a fork. Cut 2-3 small slits on top of each pie to allow steam to escape during baking.
**Bake:** Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Arrange the assembled hand pies on the prepared baking sheet. Brush the tops of the pies with the egg wash and sprinkle generously with granulated sugar.
Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbling slightly. Allow them to cool on a wire rack before serving.

Notes

For the flakiest crust, ensure your butter and water are very cold when preparing the dough.

Avoid overfilling the hand pies, as this can cause them to burst during baking.

Chilling the assembled pies for 15 minutes before baking can help them maintain their shape.

Store leftover hand pies at room temperature for up to 2 days, or refrigerate for up to 4 days.

Reheat cooled hand pies in a toaster oven or conventional oven for a few minutes to restore their crispness.

Prep Time: 45 minutes (plus 1 hour chilling)
Cook Time: 25 minutes

Nutrition

Calories: 300
Fat: 18g
Carbohydrates: 45g
Protein: 4g